Enhancement of the Functional Properties of Mead Aged with Oak ( Quercus ) Chips at Different Toasting Levels von Fortes, Juciane Prois, Franco, Fernanda Wouters, Baranzelli, Julia, Ugalde, Gustavo Andrade, Ballus, Cristiano Augusto, Rodrigues, Eliseu, Mazutti, Márcio Antônio, Somacal, Sabrina, Sautter, Claudia Kaehler

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Meads with Brazilian honey from different botanical origins von Fortes, Juciane Prois, Franco, Fernanda Wouters, Somacal, Sabrina, Sautter, Cláudia Kaehler

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Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions von Righi da Rosa, Jéssica, Nunes, Graciele Lorenzoni, Motta, Mariana Heldt, Fortes, Juciane Prois, Cezimbra Weis, Grazielle Castagna, Rychecki Hecktheuer, Luisa Helena, Muller, Edson Irineu, Ragagnin de Menezes, Cristiano, Severo da Rosa, Claudia

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Grape UV-C irradiation in the postharvest period as a tool to improve sensorial quality and anthocyanin profile in ‘Cabernet Sauvignon’ wine von Gindri, Rodrigo Valvassori, Pauletto, Roberson, Franco, Fernanda Wouters, Fortes, Juciane Prois, Treptow, Taísa Ceratti, Rodrigues, Eliseu, Somacal, Sabrina, Sautter, Cláudia Kaehler

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COMPOSIÇÃO FENÓLICA E SENSORIAL DE CERVEJAS ARTESANAIS COM ADIÇÃO DE NIBS DE CACAU von Machado, Eduarda da Rosa, Fortes, Juciane Prois, Franco, Fernanda Wouters, Souza, Rafaela Rosa Machado de, Sautter, Cláudia Kaehler

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Raw data from: Mead aged with Oak (Quercus) chips at different toasting levels von Fortes, Juciane Prois

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Contamination of polychlorinated biphenyls in honey from the Brazilian state of Rio Grande do Sul von Santos, Mariele Dos, Catiucia S. Vareli, Janisch, Bárbara, Ionara R. Pizzutti, Juciane Fortes, Sautter, Cláudia Kaehler, Ijoni H. Costabeber

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